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TZID:Asia/Kolkata
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DTSTART:20200101T000000
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BEGIN:VEVENT
DTSTART;TZID=Asia/Kolkata:20201209T123000
DTEND;TZID=Asia/Kolkata:20201209T131500
DTSTAMP:20261031T233036
CREATED:20201202T210838Z
LAST-MODIFIED:20201202T210838Z
UID:1537-1607517000-1607519700@www.nonveg.shop
SUMMARY:UBS - Virtual Cooking Class: Jamaican Brown Stew Chicken
DESCRIPTION:An aromatic Caribbean stew sure to please. Cook along from home with the UBS Virtual Cooking School!\n\n\n\nJoin us to make Jamaican brown stew chicken by layering alliums with spices\, veggies and stock to flavor this delicious chicken stew. Chef will walk you through the process in this fun free 30 minute class.  \nThe recipe\, ingredients and needed equipment are listed below.  Please email  Chef Veronica at Veronica-Za.Flores@ubs.com or Cari at CarolineMarie.Baumgartner@ubs.com with any substitution questions.  \nPrior to class we recommend getting organized by preparing your ingredients and gathering your cooking utensils.  This will allow you to easily access all necessary ingredients and materials during the demonstration to best cook along with your chef.  Thorough preparations will provide a more enjoyable experience. \nPlease register for the virtual class using your UBS email address as this is an internal Skype event. Skype information will be sent out  prior to class to all attendees.  We encourage you to join a few minutes early to ensure that you have a good connection. Class will begin on time. \nPlease note: This is a virtual internal event for UBS employees  only. \n \nJamaican Brown Stew Chicken\n \nIngredients  \n•	Half onion\, diced  \n•	bunch of scallions\, chopped  \n•	2 garlic cloves\, minced  \n•	1 tsp dark brown sugar  \n•	1/2 tsp browning sauce* \n•	2 sprigs fresh thyme\, chopped  \n•	1/2 tsp sweet paprika  \n•	1/4 tsp ground ginger  \n•	1/4 tsp chili powder  \n•	Salt and pepper to taste \n•	4 boneless\, skinless chicken pieces  \n•	2 Tbsp canola or vegetable oil  \n•	2 cups low sodium chicken stock  \n•	1 carrot\, sliced  \n•	1/2 cup ripe tomato\, chopped \n•	1/4 cup ketchup  \n•	1/4 tsp ground allspice  \n•	2 dried bay leaves \n \nEquipment list  \n•	Cutting board with damp towel \n•	Knife  \n•	Large Bowl for marinating  \n•	Deep pot with lid for stew  \n•	Wooden spoon or heat-proof spatula \n•	Tongs  \n•	Large serving spoon  \n•	Plate for final dish \n \nInstructions  \nIn a bowl\, combine onions\, scallions\, garlic\, brown sugar\, browning sauce\, thyme\, paprika\, ginger\, chili powder\, salt and pepper.  Add the chicken and massage the marinade into the chicken\, tossing well to evenly coat. Seal the bag and refrigerate for as long as you can up to overnight.  Remove the chicken pieces from the marinade and lay them on a plate or baking sheet\, pat off excess marinade with paper towels. Reserve marinade. Heat the oil in a large heavy-bottomed pot or dutch oven over medium-high heat until hot. Working in batches if needed\, add the chicken to the hot oil and fry\, turning it occasionally\, until deep golden brown on all sides\, about 10 minutes. Once all chicken pieces are golden brown\, stir in the stock\, reserved marinade\, carrots\, tomatoes\, ketchup\, allspice and bay leaves. Cover the pot and bring the mixture to a boil\, about 10 minutes. Reduce the heat to low. Cover and cook until the chicken is very tender and the sauce has reduced by half\, about 25 minutes. Serve over rice and peas or sweet plantains or both!  \nChef Notes: Please have all ingredients measured and equipment in front of you before the start of class.  \n*Browning sauce can be found in bottled form\, or make your own by heating a half cup of sugar in a medium sauce pan over medium low heat for 5-10 min\, until melted and browned. Then remove from heat and slowly add 1 cup HOT water\, it will sputter and steam\, be careful. Finally stir in a tsp beef or vegetable base and heat until combined. Can be used widely for extra flavoring
URL:https://www.nonveg.shop/event/ubs-virtual-cooking-class-jamaican-brown-stew-chicken/
ATTACH;FMTTYPE=image/jpeg:https://www.nonveg.shop/wp-content/uploads/2020/12/1537_image.jpg
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BEGIN:VEVENT
DTSTART;TZID=Asia/Kolkata:20201208T123000
DTEND;TZID=Asia/Kolkata:20201208T130000
DTSTAMP:20261031T233036
CREATED:20201202T210256Z
LAST-MODIFIED:20201202T210256Z
UID:1526-1607430600-1607432400@www.nonveg.shop
SUMMARY:UBS - Virtual Cooking Class: Butter Chicken
DESCRIPTION:A creamy and perfectly spiced Indian classic- butter chicken. Cook along from home with the UBS Virtual Cooking School!\n\n\n\nJoin us to make this northern Indian dish\, often compared to tikka masala for its tomato-y and creamy goodness. Chef will walk you through the process in this fun free 30 minute class.  \nThe recipe\, ingredients and needed equipment are listed below.  Please email  Chef Veronica at Veronica-Za.Flores@ubs.com or Cari at CarolineMarie.Baumgartner@ubs.com with any substitution questions.  \nPrior to class we recommend getting organized by preparing your ingredients and gathering your cooking utensils.  This will allow you to easily access all necessary ingredients and materials during the demonstration to best cook along with your chef.  Thorough preparations will provide a more enjoyable experience. \nPlease register for the virtual class using your UBS email address as this is an internal Skype event. Skype information will be sent out  prior to class to all attendees.  We encourage you to join a few minutes early to ensure that you have a good connection. Class will begin on time. \nPlease note: This is a virtual internal event for UBS employees  only. \n \nButter Chicken\n \nIngredients \nMarinade: \n•	1 lb chicken\, cut into bite size pieces \n•	1/3 c yogurt\, Greek preferred \n•	1 ½ tsp ginger\, grated \n•	2 tsp garlic\, grated \n•	¼ tsp turmeric \n•	½ tsp garam masala \n•	½ tsp chili powder or paprika \n•	½ tsp salt \n•	1 tsp kasuri methi/ dry fenugreek leaves (optional) \nSauce: \n•	2 Tbsp butter or oil \n•	½ medium onion\, diced \n•	½ tsp ginger\, grated \n•	½ tsp garlic\, grated \n•	1-2 green chilies\, slit open (optional) \n•	3 Tbsp tomato paste \n•	¼ cup cashews\, optional \n•	1 tsp chili powder or paprika \n•	¾ tsp garam masala \n•	¾ tsp cumin \n•	½ tsp coriander \n•	1 ½ tsp dried fenugreek leaves or seeds\, crushed or powdered \n•	1 tsp sugar \n•	Salt\, to taste \n•	1/3- 1/2 cup cream \n•	Few sprigs cilantro\, garnish \n•	Cooked rice or naan for serving\, optional \n \nEquipment \n•	Knife and cutting board \n•	Large skillet or sauce pot \n•	Wooden spoon or spatula \n•	Microplane \n•	Medium bowl or Ziploc\, to marinate \n•	Tongs \n•	Blender or immersion blender \n•	Plate or bowl for serving \n \nDirections \nCombine all marinade ingredients with the bite-size pieces of chicken. Let sit for 1- 24 hours (the longer the more tender). Heat a large skillet or medium saucepan over medium-high heat. Add chicken pieces with marinade in batches as needed\, making sure not to crowd the pan. Fry until browned for 3 minutes per side\, we will finish cooking in the sauce later. Set browned chicken aside. To the same (now empty) pan\, add the butter and onions. Sauté until lightly golden\, about 3-4 minutes. Add in ginger and garlic and let cook for 30 seconds more\, stirring so it doesn’t burn. Add in spices and stir. Add tomato paste and salt. Let cook a few more min. Remove from heat and blend to smooth\, taking care with the hot mixture and adding water if needed to get it to blend fully. Add back into pot along with cream\, sugar\, and fenugreek. Add in chicken and juices. Cook an additional 10 minutes. To serve: plate with rice or naan and garnish with cilantro. \nChef Notes: Please have all ingredients measured and equipment ready to use. Optional: marinate chicken ahead of class for best flavor (up to one hour at room temperature or up to 24 hours in fridge) OR we will combine marinade at the beginning of class
URL:https://www.nonveg.shop/event/ubs-virtual-cooking-class-butter-chicken/
ATTACH;FMTTYPE=image/jpeg:https://www.nonveg.shop/wp-content/uploads/2020/12/1526_image.jpg
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